It is chanterelle mushroom season again. We went out the other day to see how many we could find. It was a beautiful, crisp fall day. The leaves have started turning and the colors are very vibrant against the backdrop of the evergreens.
The maple leaves are my favorite. Gold, yellow and reds.
Most of the chanterelle mushrooms are a buttery yellow color – almost the same as the fallen leaves which makes them harder to find.
We are very careful to only pick the two types of mushrooms we are absolutely sure are safe. Chanterelles in the fall and morels in the spring.
There are probably at least fifty types of mushrooms that grow in this area, and some folks around here eat a lot of the others. We are not that brave, but there are some interesting looking ones.
Chanterelle’s are very popular in this region. The grocery stores and farmer’s markets sell them fresh in season. They even have them at Costco.
We found quite a few chanterelles, including some of the rare white ones. Probably about four or five pounds all together.
Rinsed off and ready to chop.
Chopped and spread on the dehydrator trays.
We enjoyed the beautiful day and have plans for the mushrooms. Fresh, homemade cream of mushroom soup mmmgoood.